Impala casserole

Ideas
8 servings Prep: 20 mins, Cooking: 50 mins
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venison

By Food24 November 03 2009
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Ingredients (14)

20.00 ml fresh chillies — 573
1.00 kg impala — goulash
1.00 potatoes — peeled, cubed
1.00 onion — medium, chopped
2.00 parsnips — peeled, cubed
2.00 turnips — peeled, cubed
100.00 g carrots — peeled and sliced
100.00 g leeks — sliced
40.00 ml garlic — cloves, crushed
1.00 bay leaves
400.00 ml wine — red
1.00 tinned tomatoes — whole peeled
500.00 ml stock — beef
1.00 ml cumin — ground
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Method:

1. Heat the oil in a large saucepan over a high heat. Once it is hot, add the meat and sauté until completely sealed.
Add the vegetables, garlic and the bay leaf, and fry, stirring, until browned.

2. Add the wine, reduce the heat and allow to simmer without the lid on until the wine has reduced. Add the tomatoes and then enough beef stock to cover the meat. Cover the saucepan and simmer for about 50 minutes until the meat is tender.

3. Add the cumin and season to taste with salt and pepper. Serve hot with creamy mashed potatoes.



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